Raspberry Dark Chocolate, Oat & Coconut Muffins

In a small bowl combine the chia seeds with the water and set aside for at least 10 minutes until it forms a runny jelly like consistency similar to raw egg. Preheat the oven to 180°C and line a 12 cup muffin pan with paper muffin cases. Sift the flour and bicarbonate of soda into a large bowl, add the sugar, oats and shredded coconut and stir to combine. In a small bowl combine the coconut yoghurt with oil, chia gel and vanilla. Whisk until smooth. Add the wet ingredients to the dry and stir until just combined. Add the raspberries and chocolate pieces and stir through. Spoon a rough two tablespoons of the mixture into each muffin case and scatter a little shaved coconut on top if you desire. Place in the preheated oven and bake for 20 minutes until lightly golden and cooked through. Allow them to cool for 5 minutes before transfer to a wire rack to cool completely. Serve dusted with icing sugar and a little extra shaved coconut. Or go all out and dollop on top some of that left over coconut yoghurt for something truly delish!